As more and more home cooks aspire to become accomplished sous viders, they are experimenting to discover the best ways to create an awesome sear on a variety of proteins. One of the more popular, and the one I use a lot, is to use a torch, either by itself or in conjunction with another technique such is pan frying.
There are numerous torch options available and we have reviewed several of them. In this article we take a close look at the two Bernzomatic offerings; the TS4000 and TS8000 and provide a recommendation. We also suggest a potential modification to the torch that you might want to explore.